592838 Mon Feb 02 09:44:39 -0800 2009 15 31 Home Cooking 0 4380181 I'm starting to plan for a May graduation party. I need to make 3-4 dishes that will serve 20 or more people buffet-style. All of it has be made the day before. I'm starting now so that I can test and tune over the coming months. Suggestions? Mon Feb 02 09:44:39 -0800 2009 13347 Danimal 1 4380248 Here is a great hearty soup/stew recipe, gets better as it sits. does not have to be done in a slow cooker, but it takes long slow heat (low on stove) to really soften the lentils. I once cooked it on the stove, cooked it on low for almost 24hrs. http://www.recipezaar.com/Red-Lentil-and-Carrot-Soup-With-Coconut-for-the-Crock-Pot-113554 this next recipe calls for butter and goat cheese I am sure you could sub vegan friendly option or leave out the cheese (would not be as good tho) Alison & Rick’s Famous Roasted Veg Baked Polenta Need a large baking dish like 9 x 13 inches. Roasted Vegetable ingredients 2 Tbsp olive oil 1 med red pepper, quartered 1 med yellow pepper, quartered 1 med orange pepper, quartered 2 small zucchini, sliced lengthwise about ¼ inch thick 1 med red onion, Sliced in three huge rings 2 small garlic bulbs 2 oz goat cheese, broken into small pieces (may try parmesan if desired) balsamic vinegar fresh ground pepper & sea salt Polenta ingredients 6 cups chicken or veg stock 2 cups yellow cornmeal 1 cup butter 2 cloves garlic, minced 1 med white onion, diced ½ cup fresh basil, thinly sliced 2 oz goat cheese, broken into small pieces (may try parmesan if desired) Roasted Veg Prep In a large bowl combine the cut veg and garlic bulbs. Toss with olive oil, transfer to a parchment lined baking sheet. Roast veg at 400 F for approx 45 min., or till veg begin to brown. (Or, grill them on the BBQ) Remove from heat, let stand 10 min. Slice all veg into bite size pieces. Transfer to a large bowl and squeeze garlic out of paper bulbs. Add goat cheese. Drizzle with balsamic vinegar and toss thoroughly. Season to taste with fresh ground pepper and sea salt. Polenta Prep Grease baking dish. In a deep saucepan over med heat, melt butter and sauté garlic and onion. Add stock and bring to a boil, reduce heat to low. Gradually whisk in cornmeal, cook approx 5 min., stirring constantly. Add fresh basil. Add all veg from bowl into polenta. Pour all into baking dish. Crumble the goat cheese over top. At this point, it may be covered and refrigerated overnight. Bake covered, at 350 F for 30 min. Then uncover and bake an additional 20-30 min, until cheese has melted and top has slightly browned. Mon Feb 02 09:56:32 -0800 2009 4380181 105701 cleopatra999 2 4380266 since it is a buffet, I would add in a quinoa tabouleh. If you are not familiar with quinoa it is a high protein 'grain', very popular with Vegans. Make traditional tabouleh and use quinoa instead of cous cous. this could go with pita and hummus, babaganoush & tatziki all of which can be made ahead. Mon Feb 02 10:00:23 -0800 2009 4380248 105701 cleopatra999 1 4380333 considering that it will be Springtime, i'm guessing you want somewhat lighter fare/flavors than the ones we'd instinctively reach for right now. some general ideas to get you started: - stuffed peppers - quinoa salad (can be served at room temp) - tempeh, tofu or seitan skewers with dipping sauces - breaded & baked tempeh, tofu or seitan triangles or squares - lentil salad - lentil-walnut pate - polenta - mediterranean platter - hummus, baba ghanouj, tabbouleh, dolmades, tzatziki, skordalia - grilled veggie platter - whole-grain pilaf (buckwheat, barley or wild rice) - couscous salad - salad of mixed greens with grilled or roasted veggies & toasted nuts - ratatouille Mon Feb 02 10:15:14 -0800 2009 4380181 103920 goodhealthgourmet 1 4380593 Definitely something with asparagus, even if just roasted and heaped massively on a platter. Spring pea soup with thyme. Pureed and/or sieved, room temp shooters or hot in a carafe. Strawberry and rhubarb compote or crisp. I often do a hot side of petit pois, sugar snaps, snow peas, and asparagus tips which might work at room temp for you. Mon Feb 02 11:21:56 -0800 2009 4380181 84890 nemo 1 4380913 You've probably seen this website before, but Heidi Swanson has many beautiful vegan recipes. It's an inspiring blog, and she has a cookbook as well. http://www.101cookbooks.com/ Mon Feb 02 12:47:33 -0800 2009 4380181 57371 operagirl 2 4466116 thanks for the referral to this site, it is great. I am interested in her cookbook as well. Mon Mar 02 10:59:59 -0800 2009 4380913 105701 cleopatra999 1 4381476 In another thread, someone mentioned the blog fatfreevegan.com - there are some great ideas. Also, I have never met a portobella mushroom cap I didn't like. Maybe a platter of these already grilled up for samdwiches? Maybe even the cliche veggie burger? What about grilled veggieand/or black bean ehchaladas? Perhaps a fajita platter? Other ideas: Guacamole Spring Rolls Grilled artichokes Corn on the Cob Grilled pneapple and other summer fruit Gazpacho or other chilled soup Sorbet Mon Feb 02 15:16:58 -0800 2009 4380181 73756 enbell 2 4381709 I make stuffed portobella mushrooms- they're soooo good and one is a meal. Mon Feb 02 16:32:04 -0800 2009 4381476 217807 cheesecake17 3 4381882 how could i forget stuffed portobellos! it's so easy to make a big platter of them to feed a crowd. they'd be terrific grilled with a balsamic marinade, then stuffed with a Mediterranean filling of spinach, basil, sun-dried tomatoes and tofu or vegan crumbles. Mon Feb 02 17:28:51 -0800 2009 4381709 103920 goodhealthgourmet 4 4383203 That sounds really good. I usually stuff them with chopped (in the food processor) cremini mushrooms, parsley, onions, and garlic. I set out a little dish of homemade tomato sauce for drizzling. My husband likes portobello parm- grilled mushrooms marinated in balsamic and olive oil, and topped with tomato sauce, fresh mozzarella, and baked. I add thinly sliced basil on top. Tue Feb 03 07:46:52 -0800 2009 4381882 217807 cheesecake17 5 4383329 cheesecake, do you also include the portobello stems in the stuffing? i find they add a lot of flavor, and that way you're not wasting anything. my suggestion here was intended to keep it vegan, but for myself i use either feta or goat cheese in the filling instead of the tofu or crumbles (i can't eat soy). Tue Feb 03 08:26:28 -0800 2009 4383203 103920 goodhealthgourmet 6 4383406 I do use the stems. I cut off the end and 'peel' them to get rid of the outer layer of the stem. But I add more mushrooms because the filling really shrinks once it's sauteed. I like your idea of adding goat cheese to the filling. My husband claims not to like goat cheese.. but whenever I cook with it he never complains. Tue Feb 03 08:48:22 -0800 2009 4383329 217807 cheesecake17 7 4383450 try the goat cheese on your hubby - it really incorporates well into the filling & acts as a great binder. i've also used ricotta and/or cottage cheese at times...they all work. Tue Feb 03 08:57:38 -0800 2009 4383406 103920 goodhealthgourmet 8 4383475 I'll try it next time I make stuffed mushrooms. I made regular stuffed mushrooms for my superbowl party and they were the first thing to disappear. It's just a pain to stuff all those little mushrooms! Tue Feb 03 09:05:40 -0800 2009 4383450 217807 cheesecake17 1 4382159 This Peter Berkely recipe is delicious with garlicky pita chips. Red Lentil and Sweet Potato Curry with Warm Pita Bread 2 tbsp vegetable oil 1 medium onion, chopped Coarse sea salt or kosher salt 1 medium sweet potato, peeled and cut into 1 inch chunks 1 (1 inch) piece fresh ginger, peeled and chopped 1 large or 2 small garlic cloves, chopped 1 tbsp curry powder 1 bay leaf 1 ½ cups red lentils Pita bread (I make pita chips, instead) 1. Preheat the oven to 300 degrees F. In a saucepan or kettle, bring 3 ½ cups of water to a boil. 2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes. 3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt. 4. While the potatoes and lentils are cooking, wrap a stack of pita breads in a slightly damp cotton towel, and place in oven for 10 to 15 minutes. Serves 4 Fresh Food Fast by Peter Berley ::Amazon Mon Feb 02 19:07:03 -0800 2009 4380181 45208 somervilleoldtimer